JP5329488B2 - Jelly drink and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a jelly drink which enables a drinker to enjoy fresh palatability even though the drink has high calory, and has an appropriate gel-based shape and decay property to be suitable for changing into a such product shape that the drink can be directly drunk from a container by shaking the container and collapsing the gel of the jelly drink in the container, and to provide a method for producing the same. <P>SOLUTION: The combination of deacylation gellan gum and native gellan gum is used as a gelling agent of the jelly drink containing 10 mass% or more of starch sugar whose dextrose equivalent (DE) is 35 or more in terms of solid content of the starch sugar. The jelly drink is filled in one selected from containers of polyethylene terephthalate (PET), bottle can, aluminum can and steel can, and is preferably prepared by shaking to collapse the gel of the jelly drink in the container. <P>COPYRIGHT: (C)2012,JPO&amp;INPIT

Description

  The present invention is a jelly beverage that can enjoy a refreshing texture even with high calories, and has an appropriate gel property and disintegration. For example, the container is shaken to shake the gel of the jelly beverage in the container. The present invention relates to a jelly beverage that is also suitable for making a product form that can be directly drunk from the beverage and a method for producing the jelly beverage.

  There is known a jelly drink for high energy supplementation that can be easily eaten to replenish energy after exercise, or when the stomach is hungry, or to improve the stomach. Such jelly beverages meet the demands of consumers who prefer smart eating forms and have gained good support in the market.

  In jelly beverages for high energy supplementation, saccharides are generally used as a calorie source. In order to suppress sweetness, it is necessary to use starch sugar with low sweetness such as dextrin. However, gel foods obtained by dissolving saccharides with high average weight polymerization degree, such as dextrin, and gelling agents tend to have a thick mouthfeel and a loss of freshness of jelly. It was difficult to obtain a good texture.

  On the other hand, in recent years, there has been a tendency to seek new forms of food and drink. For example, after opening the container, shaking the container to crush the jelly in the container, then opening the container and drinking the jelly Jelly drinks that can be known are known.

  Regarding such a jelly beverage, for example, the following Patent Document 1 includes three components consisting of xanthan gum, konjac koji extract and / or locust bean gum, red algae-derived gum, and a gel point of 25 to 50 ° C. A drink jelly characterized in that it contains a gelling agent adjusted so that it has a high storage stability of gel properties even at room temperature distribution, and has a resilient texture, It is described that the drink jelly has little adhesion to the container.

  In Patent Document 2 below, a water-soluble polymer-bonded divalent metal ion composition is reacted with a system containing a divalent metal ion reactive gelling agent and a divalent metal ion non-reactive gelling agent. The jelly composition obtained by the above is disclosed. By mixing the jelly rich in viscoelasticity and the jelly having a weak gel strength, the jelly composition having a low gel strength becomes a collapsed state by adding vibration, and the gel strength However, it is described that the jelly which is strong and rich in elasticity becomes finely cut.

JP 2003-125715 A Japanese Patent Laid-Open No. 2005-168459

  As described above, jelly beverages for high energy replenishment are generally gelled foods obtained by dissolving saccharides having a high average weight polymerization degree, such as dextrin, and a gelling agent, so that the viscosity of the liquid increases. As a result, the mouthfeel was thick and the freshness of the jelly tended to be impaired.

  In this regard, the drink jelly disclosed in Patent Document 1 and the jelly composition disclosed in Patent Document 2 are obtained by dissolving a saccharide having a high average weight polymerization degree, such as dextrin, and a gelling agent. It did not solve the problem of the texture of jelly drinks.

  Therefore, an object of the present invention is a jelly drink that can enjoy a fresh texture even with high calories, and has an appropriate gel property and disintegration. For example, the gel of the jelly drink in the container is shaken by shaking the container. An object of the present invention is to provide a jelly beverage suitable for making it into a product form that can be shaken and taken directly from a container, and a method for producing the jelly beverage.

  As a result of various studies, the present inventors have found that the above object can be achieved by using a combination of deacylated gellan gum and native gellan gum as a gelling agent, and have completed the present invention.

  That is, the jelly beverage of the present invention contains a starch sugar having a dextrose equivalent (DE) of 35 or less in terms of solid content of the starch sugar of 10% by mass or more, and contains deacylated gellan gum and native gellan gum as gelling agents. It is characterized by.

  According to the jelly beverage of the present invention, starch sugar having a dextrose equivalent (DE) of 35 or less is contained in an amount of 10% by mass or more in terms of the solid content of the starch sugar, and thus is suitable for high energy supplementation. And since the combination of a deacyl gellan gum and native gellan gum is used as a gelatinizer, even if it is a high calorie, the mouthfeel does not become thick and the fresh texture of jelly is obtained. Moreover, since it has an appropriate gel property and disintegration property, it is also suitable for, for example, a product form in which the gel of the jelly beverage in the container is shaken to shake the gel and drink directly from the container.

  In the jelly beverage of the present invention, one kind selected from a polyethylene terephthalate (PET) container, a bottle can container, an aluminum can container, and a steel can container is filled, and the gel of the jelly drink in the container is shaken. It is preferable that it is prepared so that it may break and drink.

  Moreover, it is preferable that the total compounding quantity of the said deacyl gellan gum and the said native gellan gum is 0.06 mass% or more and 0.2 mass% or less.

  Moreover, it is preferable that ratio of the compounding quantity of the said deacyl gellan gum and the said native gellan gum is 3: 7-7: 3.

  On the other hand, the method for producing a jelly beverage according to the present invention is a method for producing the above jelly beverage, wherein a starch sugar having a dextrose equivalent (DE) of 35 or less is converted into a solid content of the starch sugar in the obtained jelly beverage. A base material containing the starch sugar is prepared so as to contain 10% by mass or more, and a gelling agent material containing deacylated gellan gum and native gellan gum is dissolved by heating, and mixed and dissolved under heating. Then, this is filled in a container and cooled and solidified.

  The jelly beverage obtained by the method for producing a jelly beverage of the present invention is a jelly beverage that can enjoy a fresh texture even with a high calorie, and has an appropriate gel property and disintegration. It is suitable for a product form in which the gel of a jelly drink is shaken down and directly taken from a container.

  In the manufacturing method of the jelly drink of this invention, it is preferable to water-cool at a water temperature of 40 degrees C or less in the process of cooling and solidifying. According to this, the peelability of the jelly beverage from the inner wall of the container becomes good, and the amount of residue remaining on the inner wall of the container when the gel of the jelly beverage is broken can be reduced.

  In the manufacturing method of the jelly drink of this invention, it is preferable that the said container is 1 type chosen from the polyethylene terephthalate (PET) container, the bottle can container, the aluminum can container, and the steel can container.

  According to the present invention, it is a jelly beverage that can enjoy a refreshing texture even with a high calorie, and has an appropriate gel property and disintegration. For example, the gel of the jelly beverage in the container is shaken by shaking the container. Thus, it is possible to provide a jelly beverage suitable for making a product form that can be directly drunk from a container, and a method for producing the jelly beverage.

It is the chart which represented each evaluation score of the jelly composition of prescription 1 to prescription 14 in the bar graph, and illustrated with the acceptance line. It is the chart which compared the water separation of the jelly composition of prescription 2 and prescription 13. It is the table | surface which compared the gel strength (breaking strength) and breaking distance of the jelly composition of the prescription 2 and the prescription 13.

  The jelly beverage of the present invention contains 10% by mass or more of starch sugar having a dextrose equivalent (DE) of 35 or less in terms of solid content of the starch sugar. The starch sugar is preferably contained in the jelly beverage in an amount of 10 to 30% by mass, more preferably 10 to 20% by mass in terms of the solid content of the starch sugar. If the starch sugar content is less than 10% by mass in terms of the solid content of the starch sugar, it is not preferable because it cannot be high calorie content.

  Starch sugar is produced by reacting starch with acid or enzyme, and is classified into starch syrup, glucose, isomerized liquid sugar, fructose, oligosaccharide, sugar alcohol, etc., but in the present invention, dextrose equivalent (DE) is 35 or less, preferably 20 or less. If the dextrose equivalent (DE) of starch sugar exceeds 35, sweetness becomes too strong when used as a calorie source for high energy supplementation, which is not preferable.

  The dextrose equivalent (DE) is a unit that serves as an index of the hydrolysis degree (saccharification degree) of starch saccharide, and is obtained by the following formula (1).

As a method for quantifying the glucose-reduced mass (reducing sugar amount) of the direct reducing sugar, the Rain Ainon method, the Bertrand method, the Wiltter-Schudel method and the like are known. Rein'einon method molasses added under heating to copper sulfate solution, a method based on the reaction to produce a cuprous oxide, up to Cu ²⁺ is completely reduced to accurately copper sulfate solution was found with Cu ²⁺ weight In this method, a sugar solution is added and the amount of reducing sugar is obtained from the amount of the sugar solution. The Bertrand method is also a method based on a reaction in which a sugar solution is added to a copper sulfate solution in a heated state to produce cuprous oxide, like the Rain Einon method, and a method using the Mole method for quantifying the produced cuprous oxide. It is. The Wilstetter-Schudel method uses a reaction in which aldose is quantitatively oxidized with an alkaline iodine solution (NaIO) to become aldonic acid. From the amount of I ₂ consumed for the oxidation of reducing sugars. This is a method for determining the amount of reducing sugar. In the present invention, the DE measurement method has various quantification principles as described above, and the DE measured by the Wiltter-Schudel method is used as a reference.

  The starch sugar is not particularly limited as long as it is a calorie source for high energy supplementation, but it is a complex polysaccharide composition containing a relatively high content of monosaccharides and disaccharides such as sugar syrup. When it exists, since sweetness cannot be suppressed, it is not preferable. Therefore, it is preferable to use starch sugar whose DE is adjusted to a predetermined value. Thereby, the sweetness of starch sugar itself can be suppressed, the room which mix | blends another sweetener spreads, and it becomes easy to adjust the sweetness of the whole jelly drink. For example, maltodextrin, dextrin, powdered rice cake and the like are commercially available, and these can be used.

  The jelly beverage of the present invention comprises deacylated gellan gum and native gellan gum as gelling agents.

  Gellan gum is a polysaccharide derived from its producing microorganism, Sphingomonas.elodea S60 strain, and is a polysaccharide composed of repeating tetrasaccharides of glucose, glucuronic acid, glucose, and L-rhamnose in a straight chain. . Gellan gum generally used as a gelling agent means deacylated gellan gum obtained by deacylating a polysaccharide derived from a producing microorganism, and is distinguished from native gellan gum that has not been deacylated. In the present invention, deacylated gellan gum and native gellan gum are used in combination as gelling agents.

  The following chemical formula (1) shows the structure of deacylated gellan gum.

  Further, the following chemical formula (2) shows the structure of native gellan gum.

  The gellan gum exhibits gel forming ability in the presence of various cations, but gelation is promoted particularly in the presence of divalent cations. Therefore, it is preferable to contain a divalent cation in the jelly beverage of the present invention. Examples of the divalent cation raw material include calcium lactate.

  In the jelly beverage of the present invention, for example, a base material containing starch sugar having a dextrose equivalent (DE) of 35 or less is added with a gelling agent material containing deacylated gellan gum and native gellan gum heated and dissolved. It can be obtained by mixing and dissolving, filling this in a container, and solidifying by cooling. That is, the above-mentioned base material is prepared so that the resulting jelly beverage contains 10% by mass or more of starch sugar having a dextrose equivalent (DE) of 35 or less in terms of the solid content of the starch sugar. In addition, the gelling agent raw material can be obtained by heating and dissolving it. The base material is preferably prepared so that starch sugar having a dextrose equivalent (DE) of 35 or less is contained in an amount of 10 to 30% by mass in the resulting jelly beverage in terms of the solid content of the starch sugar, It is more preferable to prepare so that it may contain 10-20 mass%.

  Although there is no restriction | limiting in particular in the material of the container filled with a jelly drink, A polyethylene terephthalate (PET) container, a bottle can container, an aluminum can container, a steel can container etc. can be illustrated preferably. The jelly drink of the present invention is preferably prepared so that these containers are filled and shaken to break the gel of the jelly drink in the container and drink it. According to this, the jelly drink which can enjoy a eating form more can be provided.

  In addition, the jelly beverage of the present invention is preferably water-cooled at a water temperature of 40 ° C. or lower in the step of cooling and solidifying the gel during production. According to this, as shown in the examples described later, the peelability from the container inner wall of the jelly drink becomes good, and the amount that becomes a residue remains attached to the container inner wall when the gel of the jelly drink is broken. Can be reduced.

  In the production of the jelly beverage of the present invention, other raw materials necessary for the jelly beverage can be mixed and dissolved in the base raw material and / or the gelling agent raw material.

  Examples of other raw materials include sugars, acidulants, vitamins, amino acids, minerals, proteins, collagen, collagen peptides, fruit juices, fragrances, and pigments. These other raw materials are preferably used by dissolving in advance in a solvent such as water. These other raw materials can be quickly mixed by preparing them in a solution and using them.

  As the saccharide, any saccharide such as monosaccharide, disaccharide, oligosaccharide, sugar alcohol and the like can be used. These saccharides can be used alone or in combination of two or more.

  The acidulant is not particularly limited, and various types can be used. Examples thereof include citric acid, malic acid, lactic acid, succinic acid, tartaric acid, ascorbic acid, gluconic acid, phosphoric acid, and salts thereof. It is done. These acidulants can be used alone or in combination of two or more.

  The above vitamins include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin F, vitamin H, vitamin K, vitamin P, pantothenic acid, choline, folic acid, inositol. , Niacin, paraaminobenzoic acid (PABA) and the like. These vitamins can be used alone or in combination of two or more.

  Examples of the amino acid include alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine and the like. These amino acids can be used alone or in combination of two or more.

  Examples of the mineral include sodium chloride, potassium chloride, calcium chloride, magnesium chloride, calcium lactate, and sodium lactate. These minerals can be used alone or in combination of two or more.

  Examples of the protein include milk-derived protein whey protein isolate (WPI), whey protein concentrate (WPC), soybean-derived protein, isolated soybean protein (SPI), and hydrolysates thereof. It is done. These can be used alone or in combination of two or more.

  In this invention, it is preferable that the total compounding quantity of deacyl gellan gum and native gellan gum in a jelly drink is 0.06 mass% or more and 0.2 mass% or less. Moreover, it is preferable that ratio of the compounding quantity of deacyl gellan gum and native gellan gum is 3: 7-7: 3. If the content of the gelling agent is within the above range, as shown in the examples described later, it is a jelly beverage that can enjoy a fresh texture even with high calories, and has an appropriate gel property and disintegration property. Things can be easily obtained.

  The acidic gel-like food of the present invention obtained as described above is subjected to sterilization treatment as necessary, and is distributed and sold.

  As the sterilization method, any method such as filling into a container while sterilizing by heating, sterilizing by heating after filling and sealing the container, sterilizing by heating before filling into the container and then filling under aseptic conditions is available. Is possible.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to a following example.

(Test Example 1)
What filled the metal bottle can with the jelly composition of the prescription shown in following Table 1 was prepared. As maltodextrin, “TK-16” (dextrose equivalent (DE): 18) manufactured by Matsutani Chemical Co., Ltd. was used.

  That is, a jelly composition containing a bottle can was prepared as follows.

  The gelling agent raw material having the composition shown in Table 1 was dispersed in about 30 parts by mass of water, and stirred and dissolved at 90 ° C. for 10 minutes. Moreover, what dissolved the base raw material of the mixing | blending shown in the said Table 1 in about 60 mass parts water was prepared separately. While mixing these, the temperature was raised to 95 ° C. to dissolve, and the total amount was corrected to 100 parts by mass to obtain a jelly composition. In a state where the temperature is raised to 95 ° C., 180 g of this jelly composition is filled into a 200 ml capacity metal bottle can (trade name “TEC200”, manufactured by Toyo Seikan Co., Ltd.) According to the cooling method of each formulation, the can mouth was cooled upward. After the cooling treatment, it was left overnight in a constant temperature room at 20 ° C.

  About the jelly composition containing bottle cans of Formula 1 to Formula 14 prepared as described above, (1) disintegration property when shaking and breaking the can, (2) adhesion to the inner surface of the can after drinking and drinking, (3) The jelly texture was scored according to the evaluation criteria shown in Table 2 below.

  The evaluation of disintegration was made by the same person so that the manner of shaking when breaking the can is the same between each prescription, the amplitude is 10-15 cm in the longitudinal direction of the can, and the speed is 2 per second. It was carried out so that there were -3 round trips. And it was evaluated how many times out of 5 times, 10 times, 15 times, and 20 times the jelly composition collapsed from the bottle can mouth (inner diameter of about 30 mm). Moreover, evaluation about adhesiveness and jelly texture was implemented by evaluating disintegration. That is, after the jelly composition in the bottle can is shaken as many times as necessary to collapse, the lid is opened, and the bottle can mouth is tilted downward at 45 degrees for 5 seconds to remove the jelly composition from the can. The amount of residue was measured to evaluate the adhesion. Moreover, sensory evaluation about jelly texture was implemented by five panelists, and the average score was obtained.

  The results are shown in Table 3 below. Moreover, in FIG. 1, the score of each prescription 1-prescription 14 is represented on a bar graph, and about the disintegration property, adhesiveness, and jelly texture, each passing score is set to 2.5 points. It is shown together with the line.

  As a result, as seen in the results of Formulas 1-7, 9, and 10, 10% by mass or more of maltodextrin having a DE value of 18 is blended by using deacylated gellan gum and native gellan gum as a gelling agent. However, there was a refreshing jelly feeling, and a drink having a suitable disintegration as a drink form was obtained.

  Moreover, as seen in the results of Formulas 2, 4, and 5, the jelly composition was used in Formula 2 in which the gel was cooled and solidified by water-cooling treatment at 20 ° C. for 10 minutes or in Water-cooling treatment at 40 ° C. for 10 minutes. The amount of residue after removing the product from the can was 5.6 g and 4.52 g, respectively, whereas in the formulation 5 which was air-cooled with air at 20 ° C., the amount of residue was 16 g. Therefore, it was considered preferable to cool and solidify the gel at a water temperature of 40 ° C. or lower in that the amount of the jelly beverage remaining as a residue while adhering to the inner wall of the container can be reduced.

  In addition, as seen in the results of Formulas 6 and 7, the results were good when the ratio of the amount of deacylated gellan gum and native gellan gum was 3: 7 or 7: 3.

  In the case of Formulation 8 with a total amount of deacylated gellan gum and native gellan gum as small as 0.04% by mass, it was slightly gelled and became liquid when shaken. Moreover, in the prescription 11 in which the total blending amount of deacylated gellan gum and native gellan gum was as large as 0.3% by mass, the gel was so hard that it would not collapse even if shaken.

  In contrast, as seen in the results of Formulas 12-14, when κ-carrageenan and locust bean gum were used instead of native gellan gum as the gelling agent combined with deacylated gellan gum, the total of these gelling agents In the prescription 12 in which the blending amount of 0.15% by mass was slightly gelled, it became liquid when shaken. Moreover, in the prescription 13 in which the total blending amount of these gelling agents was 0.3% by mass, the gel became hard and brittle with a cadence. As the texture, the viscosity was felt strongly. Moreover, in the prescription 14 whose total compounding quantity of these gelatinizers is 0.45 mass%, it gelled so hard that it might not collapse even if it shakes. Therefore, when a maltodextrin having a DE value of 18 is blended, if a gelling agent other than native gellan gum is used as a gelling agent to be combined with deacylated gellan gum, the jelly feeling is good, and the disintegration property suitable as a drink form to shake It was very difficult to obtain a jelly beverage having

(Test Example 2)
The reason why the combination of deacylated gellan gum and native gellan gum is optimal as a combination of gelling agents was examined from the viewpoint of water separation and gel strength. Specifically, among each formulation of Test Example 1, a formulation 2 and a formulation 13 having the same degree of gel strength were selected, and 80 g of each prepared jelly stock solution was added to a 100 mL plastic cylindrical container (diameter approximately 40 mm). Then, after sealing with a lid, it was cooled by water cooling treatment at 20 ° C. for 10 minutes. This jelly composition in a plastic container was stored at 20 ° C. for 1 week, and water separation and gel strength were evaluated.

[Water separation measurement]
The lid of the container containing the sample was opened, inverted on the bowl, held for 1 minute, and the water falling on the bowl was measured to measure the water separation generated on the gel surface. The result is shown in FIG.

[Gel strength measurement]
The gel strength is measured by a compression test using a rheometer (manufactured by Sun Science: CR-500DX). The gel strength is taken as the breaking strength (N) when the gel is broken, and the distance required until the gel is broken. Was the breaking distance (mm). The compression test was performed using a plunger diameter of 10 mm under measurement conditions of a moving speed of 60 mm / min, an approach distance of 10 mm, and a measured product temperature of 20 ° C. Moreover, the measurement was performed 3 times for the same sample, and the measured values were averaged. The result is shown in FIG.

  As a result, when the prescription 2 and the prescription 13 were compared, the values of the gel strength showed close values, but the prescription 2 tended to have more water separation and the rupture distance tended to be longer. Therefore, the combined use of deacylated gellan gum and native gellan gum increases water separation and causes the jelly to shrink, and water enters between the jelly and the container. At the same time, it was thought that a fresh texture was obtained. In addition, it was considered that the rupture distance was long, and excessive jelly collapse was prevented when shaken to break, so that a feeling of jelly was felt more.

Claims (9)

A starch sugar having a dextrose equivalent (DE) of 35 or less is contained in an amount of 10% by mass or more in terms of the solid content of the starch sugar, and a total amount of deacylated gellan gum and native gellan gum as a gelling agent is 0.06 mass. % To 0.2% by mass or less .   Filled into one selected from polyethylene terephthalate (PET) containers, bottle can containers, aluminum can containers, and steel can containers, and prepared to shake and shake the gel of the jelly drink in the container The jelly beverage according to claim 1. The jelly drink according to claim 1 or 2 , wherein the ratio of the amount of the deacylated gellan gum and the native gellan gum is 3: 7 to 7: 3. The jelly drink according to any one of claims 1 to 3, wherein the starch sugar is contained in an amount of 10% by mass to 30% by mass in terms of solid content of the starch sugar . It is a manufacturing method of the jelly drink of Claims 1-4, Comprising: In the obtained jelly drink, dextrose equivalent (DE) contains 35 mass% or less of starch sugar in conversion of the solid content of this starch sugar. Thus, a base material containing the starch sugar is prepared , and the total amount of the deacylated gellan gum and the native gellan gum in the obtained jelly drink is 0.06% by mass or more and 0.2% by mass. A method for producing a jelly beverage comprising adding a gelling agent raw material containing heat so as to contain the following , mixing and dissolving under heating, filling the mixture into a container, and solidifying by cooling. The method for producing a jelly beverage according to claim 5, wherein the ratio of the amount of the deacylated gellan gum and the native gellan gum is from 3: 7 to 7: 3. The base material containing the starch sugar is prepared so that the starch sugar is contained in the obtained jelly beverage in an amount of 10% by mass to 30% by mass in terms of solid content of the starch sugar. A method for producing a jelly beverage. The method for producing a jelly beverage according to any one of claims 5 to 7, wherein in the step of cooling and solidifying, water cooling treatment is performed at a water temperature of 40 ° C or lower. The method for producing a jelly beverage according to any one of claims 5 to 8, wherein the container is one selected from a polyethylene terephthalate (PET) container, a bottle can container, an aluminum can container, and a steel can container.